December 3, 2010

I wanted to try thogayal with mullangi for a long time.We all usually make sambar , poriyal & roti . I tried this way to make thogayal . It tasted yummy when mixed with plain rice & ghee.I dint find the raw smell at all.Try this ladies !! I am sure u’ll love it..

May 13, 2010

My MIL prepared this chutney for me yesterday.When i was pregnant i felt like having something spicy & tangy like Elandhavadai ( in tamil).On those days she used to prepare this chutney just for me and i relished it. Again ,after a long time we had this chutney yesterday for idli.It tasted excellent.Spice lovers must try this .I am sure u would love it..I think people from Andhra know this very well

Ingredients

Green chilly (Long ones ) – 4 nos

Tamarind – Small gooseberry size (soak in very little warm water)

Salt – As needed.

Powdered Jaggery – Small berry size / Sundakkai size

Cooking oil – 1 tbsp

To temper :

Gingely oil / Sesame oil – 1 tbsp

Mustard seeds – 1/2 tsp

Method :

Heat a kadai with 1 tbsp of cooking oil and saute the green chillies.

Remove and allow it to cool.

Grind all the ingredients given above with green chillies to make a smooth paste.Add little water if necessary.

Heat a kadai with a tbsp of sesame oil and splutter mustard seeds.Pour this chutney into the kadai , saute for sometime till it turns thick and switch off the flame.

Note :
If u want to keep this chutney for months , u should saute well till it becomes a whole mass ( no trace of water). Transfer it to an air tight container.My MIL’s mother prepare this chutney in large quantity whenever chilly price comes down and becomes cheap..But yesterday we made it very less .So i dint saute the chutney,.I just tempered , added the chutney and switched off the flame immediately.The secret of this chutney lies in the amount of tamarind we use.If u add more tamarind the chutney will be less spicy but more tangy and vice versa.So tamarind and green chillies used should match each other.Please adjust according to the measurements given above..
Do try and Enjoy this chutney with Idli , Dosa and curd rice !!. Don’t forget to let me know

September 29, 2009

We usually make poriyal & pachadi with vazhaithandu..This thogayal may be new to some of u.. It tastes yum when mixed with plain rice adding sesame oil and easy to prepare too.We like this a lot.U all can do this for a change.Try & let me know friends

Ingredients :

Raw Banana stem / plantain stem / Vazhaithandu – 1 no (medium size)

Red chilly – 2-3 nos

Tamarind – Small gooseberry size

Urad dal – 1 tsp

Hing – 2-3 generous pinches

Salt & water – as required.

Oil – 1-2 tbsp

Method:

Remove the fibre (thread like portion ) from the banana stem and chop it finely.

Soak the chopped pieces into buttermilk or water and set aside.

Heat a pan with a tbsp of oil and roast the urad dal , redchillies and hing.Keep aside.

Heat the kadai with a tbsp of oil and add the chopped stem after draining the water / buttermilk ..

Saute well till its completely cooked.Its quantity will be reduced to half.It may take 10mins. Adding salt at this stage helps in quick cooking.

Let it cool.Finally grind the cooked stem with roasted ingredients & tamarind , water to a smooth paste.